Recipes Thread - 13th Dec 2009 6:49pm
Post your fave recipes here!! 
Re: Recipes Thread - 13th Dec 2009 6:49pm
Banana & Raisin Loaf
7oz Self-raising flour
4oz Raisins
4oz Caster sugar
3oz Margarine
1/4 tsp Baking powder
2 Bananas (mashed)
1 Egg (beaten)
1 Pinch of salt
1. Cream marg with sugar until light and fluffy
2. Add beaten egg and mix well.
3. Sift flour, salt and baking powder into creamed mixture.
4. Add bananas while stirring.
5. Gradually add raisins and mix well.
6. Scoop into a greased and lined 2lb loaf tin.
7. Bake at180 degrees for about an hour.
8. Check cake is done with a skewer. When ready allow to cool before turning out onto a rack.
7oz Self-raising flour
4oz Raisins
4oz Caster sugar
3oz Margarine
1/4 tsp Baking powder
2 Bananas (mashed)
1 Egg (beaten)
1 Pinch of salt
1. Cream marg with sugar until light and fluffy
2. Add beaten egg and mix well.
3. Sift flour, salt and baking powder into creamed mixture.
4. Add bananas while stirring.
5. Gradually add raisins and mix well.
6. Scoop into a greased and lined 2lb loaf tin.
7. Bake at180 degrees for about an hour.
8. Check cake is done with a skewer. When ready allow to cool before turning out onto a rack.
Re: Recipes Thread - 13th Dec 2009 6:59pm
sounds nice snooze! 
Re: Recipes Thread - 13th Dec 2009 7:03pm
i' gutted. got no flour :cc
Re: Recipes Thread - 13th Dec 2009 7:04pm
Just a word of advice, please give credit to whoever originally came up with a recipe if it is someone famous. These cheffy types can get a bit precious if they don't get due credit.
Re: Recipes Thread - 13th Dec 2009 7:08pm
Ingredients (serves 8)
* 250g pitted dates, chopped
* 1 teaspoon bicarbonate of soda
* 1 1/2 cups boiling water
* 125g butter, softened
* 3/4 cup brown sugar
* 1 teaspoon vanilla extract
* 2 eggs, at room temperature
* 2 cups self-raising flour, sifted
*
Caramel sauce
* 1 cup brown sugar
* 300ml thickened cream
* 1/2 teaspoon vanilla extract
* 60g butter, chopped
Method
1. Preheat oven to 180°C. Grease a 7cm deep, 22cm (base) cake pan and line base with baking paper.
2. Place dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water. Allow to stand, uncovered, for 20 minutes or until dates are tender.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Mix until well combined.
4. Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning onto a wire rack.
5. Make caramel sauce: Combine sugar, cream, vanilla and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Cut into wedges. Serve.
http://www.taste.com.au/recipes/1542/sticky+date+cake+with+caramel+sauce
* 250g pitted dates, chopped
* 1 teaspoon bicarbonate of soda
* 1 1/2 cups boiling water
* 125g butter, softened
* 3/4 cup brown sugar
* 1 teaspoon vanilla extract
* 2 eggs, at room temperature
* 2 cups self-raising flour, sifted
*
Caramel sauce
* 1 cup brown sugar
* 300ml thickened cream
* 1/2 teaspoon vanilla extract
* 60g butter, chopped
Method
1. Preheat oven to 180°C. Grease a 7cm deep, 22cm (base) cake pan and line base with baking paper.
2. Place dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water. Allow to stand, uncovered, for 20 minutes or until dates are tender.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Mix until well combined.
4. Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning onto a wire rack.
5. Make caramel sauce: Combine sugar, cream, vanilla and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Cut into wedges. Serve.
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Re: Recipes Thread - 13th Dec 2009 7:24pm
Originally Posted by bobi1
Just a word of advice, please give credit to whoever originally came up with a recipe if it is someone famous. These cheffy types can get a bit precious if they don't get due credit.
Re: Recipes Thread - 13th Dec 2009 7:46pm
CARRIBEAN CHICKEN
1 Chicken breast fillet per person (depends on size of both!!)
1 Large Ripe Banana per 2 breasts (depends on size of both!)
1 Small tin Sweetcorn per 2 breasts
1 Small tin Butterbeans per 2 breasts
1 Small tub Double Cream per 2 breasts
Enough Sliced Mushrooms to cover around chicken breasts
Bacon rashers (Optional to taste!)
Glass of white wine (Optional)
In a deep oven dish spread the drained SWEETCORN and BUTTERBEANS around the base, mash a few with a fork to release flavours.
Turn Chicken breasts over and cut open back (butterfly) and put squashed up BANANA along cut, fold over and close up. Turn right side up and place ontop of SWEETCORN and BUTTERBEAN mix in tin. (Optional) place a rasher of bacon ontop of each chicken breast and pour over glass of white wine.
Place sliced MUSHROOMS around Chicken Breasts to fill gaps and evenly pour over DOUBLE CREAM.
Place in pre heated oven, GAS 6 for approx 30 mins, depends on size of Chicken Breasts used.
Check if fully cooked thru and serve on bed of rice or on pasta.
Leaving the wine out makes the sauce thicker but doesnt realy affect the taste!
Bacon rasher slows down cooking time, just optional!
CREDIT TO ME!!
Its a variation on a Jamie Oliver recipe, but not in any of his books!
I have simplified it over the years, its OUR favourite meal!!
1 Chicken breast fillet per person (depends on size of both!!)
1 Large Ripe Banana per 2 breasts (depends on size of both!)
1 Small tin Sweetcorn per 2 breasts
1 Small tin Butterbeans per 2 breasts
1 Small tub Double Cream per 2 breasts
Enough Sliced Mushrooms to cover around chicken breasts
Bacon rashers (Optional to taste!)
Glass of white wine (Optional)
In a deep oven dish spread the drained SWEETCORN and BUTTERBEANS around the base, mash a few with a fork to release flavours.
Turn Chicken breasts over and cut open back (butterfly) and put squashed up BANANA along cut, fold over and close up. Turn right side up and place ontop of SWEETCORN and BUTTERBEAN mix in tin. (Optional) place a rasher of bacon ontop of each chicken breast and pour over glass of white wine.
Place sliced MUSHROOMS around Chicken Breasts to fill gaps and evenly pour over DOUBLE CREAM.
Place in pre heated oven, GAS 6 for approx 30 mins, depends on size of Chicken Breasts used.
Check if fully cooked thru and serve on bed of rice or on pasta.
Leaving the wine out makes the sauce thicker but doesnt realy affect the taste!
Bacon rasher slows down cooking time, just optional!
CREDIT TO ME!!
Its a variation on a Jamie Oliver recipe, but not in any of his books!
I have simplified it over the years, its OUR favourite meal!!
Re: Recipes Thread - 6th Feb 2010 11:36am
Tellicherry Chicken Curry
3 cloves of garlic, roughly chopped
1 inch chunk of ginger root, thinly sliced
4 tbsp groundnut oil
2 med onions, finely sliced
10 curry leaves
1 green chilli, halved lengthways and deseeded
4-5 black peppercorns, cracked
1 tsp coriander seeds, crushed
1/2 tsp turmeric powder
6 boneless, skinless chicken thighs, cubed
225ml water
1 tsp garam masala (curry powder)
1/2 tsp freshly ground black pepper
Using a pestle and mortar, pound the garlic and ginger to a paste. Heat the oil in a frying-pan over a medium heat. Add the onions, curry leaves, chilli and cracked peppercorns. Cook for 15 minutes, stirring, until the onions are golden. (Don't caramalise them as it affects the taste. Bandy )
Reduce the heat, add the ginger passte. Cook for 5 minutes, sitirring now and then.
Stir in the corriander seeds, turmeric, a little salt and cook for another 5 minutes. Add the chicken and stir, then add the water and garam masala, mixing well. Cover and cook on until the chicken is ready. Stir in the pepper just before serving with Basmati rice.
( Not a curry as in Madras style etc. but spicy. Add a couple of boiled potato chunks as well just to Brit it up a bit. Delicious and easy.)
3 cloves of garlic, roughly chopped
1 inch chunk of ginger root, thinly sliced
4 tbsp groundnut oil
2 med onions, finely sliced
10 curry leaves
1 green chilli, halved lengthways and deseeded
4-5 black peppercorns, cracked
1 tsp coriander seeds, crushed
1/2 tsp turmeric powder
6 boneless, skinless chicken thighs, cubed
225ml water
1 tsp garam masala (curry powder)
1/2 tsp freshly ground black pepper
Using a pestle and mortar, pound the garlic and ginger to a paste. Heat the oil in a frying-pan over a medium heat. Add the onions, curry leaves, chilli and cracked peppercorns. Cook for 15 minutes, stirring, until the onions are golden. (Don't caramalise them as it affects the taste. Bandy )
Reduce the heat, add the ginger passte. Cook for 5 minutes, sitirring now and then.
Stir in the corriander seeds, turmeric, a little salt and cook for another 5 minutes. Add the chicken and stir, then add the water and garam masala, mixing well. Cover and cook on until the chicken is ready. Stir in the pepper just before serving with Basmati rice.
( Not a curry as in Madras style etc. but spicy. Add a couple of boiled potato chunks as well just to Brit it up a bit. Delicious and easy.)